Name: Ribboned Zucchini Salad
Yield: Makes 6 servings
Ingredients: 2 pounds small zucchini, trimmed; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 teaspoons finely grated fresh lemon zest; 2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon anchovy paste; 1/4 teaspoon black pepper; 3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed); 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large; 1/2 cup loosely packed fresh basil leaves, torn into small pieces; 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise; 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup); Special equipment: a Japanese Benriner* or other adjustable-blade slicer

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Ribboned Zucchini SaladRomulo Yanes

Preparing the zucchini for this dish won't heat up your kitchen — simply salting thin slices is enough to tenderize them.

Active time: 30 min Start to finish: 30 min

Recipe information

Yield
Makes 6 servings

Ingredients

2 pounds small zucchini, trimmed

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 teaspoons finely grated fresh lemon zest

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

1/4 teaspoon black pepper

3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large

1/2 cup loosely packed fresh basil leaves, torn into small pieces

12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise

1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

Special equipment: a Japanese Benriner* or other adjustable-blade slicer

Preparation

Step 1
Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
Step 2
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
Step 3
Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
Step 4
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

Nutrition Per Serving

Each serving contains about 112 calories and 6 grams fat.

#### Nutritional analysis provided by Gourmet

TagsSalad Zucchini Squash Vegetable Frisée Chicory Leafy Greens Parsley Herbs & Spices Mint Basil Olive Red Onion Onion Root Vegetable Side Dinner Nut Free Summer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes